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Dessert cake with straciatella mousse, oreo and raspberry puree

Dessert cake with straciatella mousse, oreo and raspberry puree


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For brown countertops 1 and 2:

Separate the eggs, beat the egg whites with the salt powder, add the sugar, mix well until all the sugar melts. Add the yolks one by one, mixing continuously until smooth.

We stop the mixer and in the dough we add the rum essence, we mix a little more, and with the help of a sieve, we put flour mixed with baking powder and cocoa, we mix lightly with a silicone or wood palette, until we incorporate the flour of the other ingredients.

After we have finished the dough, we pour it into a large stove tray, lined with baking paper and put the tray in the preheated oven, for 15 minutes or most likely we do the toothpick test.

When it is ready, take it out with the baking paper on a large grill and let it cool. We will use the tray on the other counter and so that it is not hot we passed it through a jet of cold water !!!

For the yellow worktop:

Separate the egg whites from the yolk.

Beat the egg whites with the salt powder, then add the sugar and mix gently until it melts, then add the yolks one by one and mix until everything is well blended.

Add the flour with the sifted baking powder, mix well, and at the end add the vanilla essence.

Divide the resulting composition into 2 and bake each part, separately, in a large tray on the stove lined with baking paper for 5-10 minutes or do the toothpick test.

We will get 2 sheets of pandispan thinner than those of cocoa.

For syrup:

Heat the water with the sugar so that all the sugar melts, turn off the heat and add the vanilla essence depending on how fragrant you want the syrup to be.

For raspberry puree:

We place the thawed or fresh raspberries in a kettle on the stove together with the sugar and leave it on the fire until the sugar melts, then we pass it through a sieve to get rid of the seeds. Heat the resulting puree, and over, add hydrated gelatin in cold water and drained water, mix well and let cool.

For the straciatella chocolate mousse:

Hydrate gelatin in cold water.

Heat the milk well, then pour it over the broken white chocolate pieces, and when it has cooled, add the gelatin and mix.

Cream the whipped cream together with the vanilla powdered sugar until it becomes firm and fluffy, then mix it with white chocolate.

At the end we put finely chopped dark chocolate.

For oreo mousse:

We hydrate the gelatin in a lot of cold water.

In a kettle, heat the milk together with the vanilla until it reaches the boiling point, then pour it thinly over the yolks (in a bowl) and mix vigorously.

Pour the milk back into the kettle and put it on the fire again, stirring constantly until the composition swells. Set aside and add the melted white chocolate and when it cools down a bit, add the well-squeezed gelatin. Let it reach room temperature.

Separately mix the whipped cream with the powdered sugar until it becomes firm, then add the cooled composition together with the crushed oreo biscuits and mix everything well with a spatula with movements from bottom to top.


Assembly: The cake is mounted in a large tray with removable walls, or improvised like me :)

Brown countertop, syrup, straciatella chocolate mousse (leave for half an hour in the fridge until the cream hardens), white countertop, syrup, raspberry puree (and in the fridge), the other white countertop, syrup, oreo mousse and in the fridge) and the last syrupy brown countertop and this one.

Let it cool until the next day!

Before taking the cake out of the fridge, we take care of the cream cheese:

Cream the whipped cream together with the powdered sugar until it becomes fluffy, then add the vanilla essence and cream cheese and mix again until you get a firm and easy to spread cream.

With this cream we wrap the cake.

For the glaze:

Melt the chocolate and add the liquid cream (little by little) ... just enough to get a glossy icing and easy to "handle".

Garnish with various fruits!